Recipes
Lemon Thyme Grilled Lamb Chops Recipe|Weston Table

Large Plates

Seasoned Grilled Lamb Chops

 A simple carnivore's lunch or dinner, these grilled  lamb chops cook in under 5 minutes. Juicy, satisfying, and easy to make for two or a crowd, it makes sense to always have a rack in the freezer for times when convenience reigns, but impressions count (Costco sells a high quality New Zealand whole rack of lamb for under $20). Most of the seasonings in this recipe are pantry staples. Simply leave out what you may not have, or better yet, buy the jarred version of Lindberg Snider Porterhouse & Roast Seasoning and have it on hand (it is amazing on ground chicken and vegetables too).  Grilled alongside some seasonal farmer's market bounty, and a gorgeous, healthy satisfying and colorful meal will win regular meal rotation rights. Deeply satisfying charred and seasoned meat will have eaters gnawing every last bit from the bones.

 

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cuisine American
difficulty Simple
season Year Round
serves 4

Ingredients

  • 12 lamb chops
  • Lindberg Snider Porterhouse & Roast Seasoning, optional
  • Kosher salt and freshly ground black pepper
  • 16 sprigs lemon thyme
  • 1 cup olive oil
  • 1/2 cup lemon juice, freshly squeezed
  • Zest of one lemon
  • Maldon Sea Salt Flakes

Directions

  1. Preheat grill to highest temperature.
  2. Add the oil, lemon juice, zest, 1 teaspoon salt, and 1 teaspoon pepper, and the thyme sprigs to a lidded glass dish.
  3. Generously season the chops with salt and pepper (and the LIndberg Snider Porterhouse & Roast Seasoning if you have it).
  4. Add the chops to the marinade, turn to coat, and marinate overnight or for at least 4 hours.
  5. Remove the lamb from the refrigerator and let sit for thirty minutes until chops come to room temperature.
  6. Place chops on the grill. The grill will be hot enough to sear the outside, but not overcook the lamb, or turn the meat black.
  7. Cook to desired doneness,  about 2 to 3 minutes for medium rare. Remove chops and place them on a serving platter.
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